Easy Drop Rolls - cooking recipe

Ingredients

3/4 c. margarine
1/4 c. sugar
1 slightly beaten egg
1 pkg. dry yeast
2 c. warm water
4 c. self-rising flour

Preparation

Melt margarine and cool.
Add all other ingredients and stir until well blended.
Dough should be soft and sticky.
Place in an airtight container and store in refrigerator at least 2 hours before using.
(This will keep up to a week.) To serve, spoon into greased muffin tins and bake for 20 minutes.
Yields 2 dozen large rolls.